Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Apple and Cinnamon Cake

Apple and Cinnamon Cake, Mary Berry 100 Cakes and Bakes

Apple and Cinnamon Cake, Mary Berry 100 Cakes and Bakes

I’ve had a bit of a baking flurry recently – something about the season turning from summer to autumn I think that means it’s time to have a spot of tea and cake! And I’ve been inspired by the Master – Mary Berry. Her book Mary Berry 100 Cakes and Bakes (available here), has so many things I want to try. But one that appealed more than most was her Apple and Cinnamon Cake – I think those flavours are classic, but I was also intrigued as the cake has an apple layer running through the middle.

This cake was pretty easy to do, and the results were good. I think I’d turn the oven a bit lower next time and cook for slightly longer, as the outside was a bit too well done for my liking. But the soft apple inside keeps this cake lovely and moist. And Mary’s suggestion of serving this warm with clotted cream was spot on – God, this was good!

KB rating 8/10. PR rating 7/10.

Apple and Cinnamon Cake

Ingredients:

  • 225g butter, softened
  • 225g light muscovado sugar
  • 3 large eggs
  • 100g chopped walnutes
  • 100g sultanas
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 400g cooking apples, peeled, cored and grated
  • 1 level tsp ground cinnamon

To finish (I didn’t actually bother with this)

  • Light muscovado sugar, for sprinkling
  • Extra chopped walnuts, for sprinkling
  • Icing sugar, for dusting

Method:

Preheat the oven to 180C/Fan 160C/Gas mark 4. Grease and line a 23cm cake tin.

Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended.

Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spoon the remaining cake mixture over the top, level the surface and then sprinkle generously with light muscovado sugar and walnuts.

Bake for 1.25 – 1.5 hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar and serve.

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Orange Scotch Pancakes

Orange Scotch Pancakes, Mary Berry 100 Cakes and Bakes

Orange Scotch Pancakes, Mary Berry 100 Cakes and Bakes

I’m one of those people who loves the idea of a lazy weekend breakfast. The key words in that sentence are ‘the idea of’. When it comes to anything more than putting weetabix in a bowl and making a brew, I tend to make excuses! But the other Sunday morning I really wanted a nice start to the day and found this Mary Berry recipe for Orange Scotch Pancakes in a book called Mary Berry 100 Cakes and Bakes (you can buy this here and it’s a bargain for a fiver). And despite my previous reluctance to really ‘make’ breakfast, it took absolutely no time to make these. Definitely one to do again in the future.

Serve with golden or maple syrup and a nice milky coffee. Start your day with a bit of smugness!

KB rating 8/10.  PR rating 7.5/10

Orange Scotch Pancakes (makes around 24 pancakes allegedly. I highly doubt this – I got about 12 out of the batter!)

Ingredients:

  • 2 oranges
  • A little milk
  • 175g self raising flour
  • 1 level tsp baking powder
  • 40g caster sugar
  • 1 large egg
  • A little oil for greasing
  • Butter and golden or maple syrup to serve

Method:

Grate the zest from the oranges and set aside, and squeeze the juice. Pour the juice into a measuring jug and make up to 200ml with milk.

Measure the flour, baking powder, sugar and orange zest into a bowl. Make a well in the centre and add the egg and half of the orange juice and milk mixture. Beat well to make a smooth, thick batter and then beat in enough of the remaining orange juice and milk to give the batter the consistency of thick cream.

Heat a large, non-stick frying pan over a medium heat and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing them well apart to allow the mixture to spread. When bubbles appear on the surface, turn the pancakes over and cook on the other side for 30 – 60 seconds, until golden brown. Transfer to a wire rack and cover with a clean tea towel to keep them soft. Cook the remaining mixture in the same way. Serve immediately with butter and golden or maple syrup.